Crunchwraps For The Week
Crunchwraps For The Week
Ingredients
For the Crunchwraps
- 4 tomatoes
- 1 large head romaine lettuce
- 2 1/4 cups light sour cream
- 4 1/2 cups part-skim 4-cheese blend
- 18 large low-carb wraps
- 18 small low-carb wraps
- as needed green herbs, such as parsley or cilantro, finely chopped
Instructions
- 1
Place 2.7 kg of 96% lean ground beef into a large clear bowl.
⏱️ 2 min
- 2
Season the ground beef generously with chili powder, cumin, garlic powder, salt, and black pepper to taste.
⏱️ 2 min
- 3
Use a meat chopper tool or your hands to break up and thoroughly mix the seasonings into the ground beef.
⏱️ 5 min
- 4
Transfer the seasoned ground beef into a hot pan and cook until it is fully browned, using a spatula to break it into small crumbles. Drain any excess fat.
⏱️ 20 min
- 5
While the beef cooks, finely chop 1 large head of Romaine lettuce.
⏱️ 5 min
- 6
Slice and then dice 4 tomatoes on a cutting board.
⏱️ 5 min
- 7
Add the finely chopped green herbs (such as parsley or cilantro) to the diced tomatoes and mix them together.
⏱️ 3 min
- 8
Lay out 18 large low-carb wraps on a clean surface.
⏱️ 2 min
- 9
Evenly distribute the cooked ground beef mixture onto the center of each large wrap.
⏱️ 10 min
- 10
Top the beef with the chopped Romaine lettuce.
⏱️ 5 min
- 11
Spoon the diced tomatoes with herbs over the lettuce.
⏱️ 5 min
- 12
Sprinkle 4 1/2 cups of part-skim 4-cheese blend over the tomato and lettuce mixture.
⏱️ 5 min
- 13
Dollop 2 1/4 cups of light sour cream onto the cheese.
⏱️ 5 min
- 14
Place one small low-carb wrap directly on top of the sour cream in the center of each large wrap.
⏱️ 2 min
- 15
Carefully fold the edges of the large wrap inward, towards the center, creating a hexagonal shape that encases all the fillings and the small wrap. Ensure the fillings are completely enclosed.
⏱️ 10 min
- 16
To cook immediately, place a folded crunchwrap into an air fryer or a hot pan (such as a cast iron skillet). Cook until both sides are golden brown and crispy, about 3-5 minutes per side in a pan, or 8-10 minutes in an air fryer at 375°F (190°C).
⏱️ 20 min•🌡️ 375
- 17
Once cooked, serve immediately. For meal prepping, wrap individual crunchwraps in aluminum foil and store in the refrigerator for up to a week, or freeze for up to 6 months.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crunchwraps For The Week
For the Crunchwraps
- 4 tomatoes
- 1 large head romaine lettuce
- 2 1/4 cups light sour cream
- 4 1/2 cups part-skim 4-cheese blend
- 18 large low-carb wraps
- 18 small low-carb wraps
- as needed green herbs, such as parsley or cilantro, finely chopped
Instructions
- 1
Place 2.7 kg of 96% lean ground beef into a large clear bowl.
⏱️ 2 min - 2
Season the ground beef generously with chili powder, cumin, garlic powder, salt, and black pepper to taste.
⏱️ 2 min - 3
Use a meat chopper tool or your hands to break up and thoroughly mix the seasonings into the ground beef.
⏱️ 5 min - 4
Transfer the seasoned ground beef into a hot pan and cook until it is fully browned, using a spatula to break it into small crumbles. Drain any excess fat.
⏱️ 20 min - 5
While the beef cooks, finely chop 1 large head of Romaine lettuce.
⏱️ 5 min - 6
Slice and then dice 4 tomatoes on a cutting board.
⏱️ 5 min - 7
Add the finely chopped green herbs (such as parsley or cilantro) to the diced tomatoes and mix them together.
⏱️ 3 min - 8
Lay out 18 large low-carb wraps on a clean surface.
⏱️ 2 min - 9
Evenly distribute the cooked ground beef mixture onto the center of each large wrap.
⏱️ 10 min - 10
Top the beef with the chopped Romaine lettuce.
⏱️ 5 min - 11
Spoon the diced tomatoes with herbs over the lettuce.
⏱️ 5 min - 12
Sprinkle 4 1/2 cups of part-skim 4-cheese blend over the tomato and lettuce mixture.
⏱️ 5 min - 13
Dollop 2 1/4 cups of light sour cream onto the cheese.
⏱️ 5 min - 14
Place one small low-carb wrap directly on top of the sour cream in the center of each large wrap.
⏱️ 2 min - 15
Carefully fold the edges of the large wrap inward, towards the center, creating a hexagonal shape that encases all the fillings and the small wrap. Ensure the fillings are completely enclosed.
⏱️ 10 min - 16
To cook immediately, place a folded crunchwrap into an air fryer or a hot pan (such as a cast iron skillet). Cook until both sides are golden brown and crispy, about 3-5 minutes per side in a pan, or 8-10 minutes in an air fryer at 375°F (190°C).
⏱️ 20 min•🌡️ 375 - 17
Once cooked, serve immediately. For meal prepping, wrap individual crunchwraps in aluminum foil and store in the refrigerator for up to a week, or freeze for up to 6 months.
⏱️ 5 min